Lemon White Chocolate Truffles Recipe
Bright, creamy lemon truffles that melt in your mouth, rolled in sugar or dipped in silky white chocolate. A quick, elegant no-bake treat.
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Servings:
Ingredients
Main Ingredients
- 12.5 oz white chocolate, finely chopped
- 0.38 cup heavy whipping cream about 6 tbsp
- 1.5 tbsp unsalted butter cut into small pieces
- 1.5 tsp finely grated lemon zest from 1–2 lemons
- 0.5 tsp lemon extract
- 1 tsp fresh lemon juice
- 0.13 tsp fine sea salt
- 0.5 cup confectioners' sugar for rolling
- 6 oz white chocolate for dipping, optional
Instructions
Preparation Steps
- Line a baking sheet with parchment. Set a shallow bowl of confectioners' sugar nearby.
- Warm cream, butter, lemon zest, and salt in a small saucepan until steaming, not boiling.
- Remove from heat. Stir in lemon juice and lemon extract until combined.
- Place chopped white chocolate in a heat-safe bowl. Pour hot cream mixture over it and let sit 2 minutes.
- Stir slowly from the center until smooth and glossy. Microwave 5–10 seconds if a few bits remain.
- Cover and chill until thick enough to scoop, about 60–90 minutes.
- Scoop 1-tablespoon portions and roll quickly into balls. Place on the lined sheet.
- Roll truffles in confectioners' sugar. For a shell, melt the optional white chocolate and dip, letting excess drip.
- Chill 15 minutes to set. Keep refrigerated until serving.
Notes
Try rolling in toasted coconut, finely crushed vanilla wafers, or sparkling sugar. For extra zing, add a tiny pinch of citric acid to the coating. Store truffles covered in the fridge for up to 1 week or freeze up to 1 month; let soften a few minutes before serving.
This recipe is an original creation inspired by classic Lemon White Chocolate Truffles Recipe flavors. All ingredient ratios and instructions are independently developed.